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AdamBurgerDavis

Location:

Ligonier, PA

Forum Post Count:

60

Join Date:

4/1/12

Last Online:

on 1/2/14

Culinary Experience

Line Cook

About Me:

I went to Le Cordon Bleu Pittsburgh and have been in the industry a total of 3 years. I can't imagine doing anything else even in the most stressful moments!

What I do for a living:

I currently work as a fish cook at a prestigious Private Club in Pittsburgh, PA.

AdamBurgerDavis's Recent Activity

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Working and being sick
AdamBurgerDavis posted in this thread in Professional Chefs 7/27/13 at 8:40pm | 28 replies | 567 views
Most used ingredient in your kitchen
AdamBurgerDavis posted in this thread in Professional Chefs 4/8/13 at 11:20pm | 17 replies | 501 views
Am I being bullied or do I just need to harden the hell up?
AdamBurgerDavis posted in this thread in Professional Chefs 3/11/13 at 10:53pm | 49 replies | 2078 views
Can't seem to figure out how to delete threads...
AdamBurgerDavis posted in this thread in Professional Chefs 3/11/13 at 10:48pm | 8 replies | 190 views
Who your Chef role model?
AdamBurgerDavis posted in this thread in Professional Chefs 3/11/13 at 10:46pm | 48 replies | 1579 views
Why does Cornflour split a sauce/soup?
AdamBurgerDavis posted in this thread in Professional Chefs 3/9/13 at 11:52pm | 4 replies | 396 views
Cooking risotto on the line
AdamBurgerDavis posted in this thread in Professional Chefs 2/25/13 at 8:03pm | 10 replies | 426 views
chocolate duck
AdamBurgerDavis posted in this thread in Professional Chefs 2/23/13 at 8:43pm | 9 replies | 265 views
Wish me luck ...
AdamBurgerDavis posted in this thread in Professional Chefs 2/21/13 at 9:21pm | 11 replies | 262 views
Best Knives
AdamBurgerDavis posted in this thread in Professional Chefs 2/21/13 at 8:59pm | 40 replies | 5198 views

 

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ChefTalk.com › AdamBurgerDavis's profile